Bready or Not: Sourdough Cornbread
I’m continuing the sourdough theme, which ties into my forthcoming book, with an American stand-by that’s made even more delicious with a slight tang of sourdough: Sourdough Cornbread. A whole cup of discard is incorporated into the batter. The flavor it adds is subtle yet delicious.
This recipe, modified from King Arthur Flour, calls for a cast iron skillet. That is essential in creating a nice, crisp crust. That said, I’ve also adapted other cornbread recipes to use a muffin pan, so that could be done here as well with a similar baking time. Just expect a softer cornbread, and use the toothpick test to make sure they are done.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not: Sourdough Cornbread
Equipment
- 10-inch cast iron skillet
Ingredients
- 1/2 cup unsalted butter 1 stick
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 cup sourdough starter discard (227g to 241g)
- 1/3 cup milk or half & half
- 2 large eggs room temperature
Instructions
- Put the butter in the skillet and place it in a cold oven. Start heating at 425 degrees.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the sourdough discard, milk, and eggs until combined.
- Meanwhile, the butter is browning in the oven. When it is fully melted with a nice golden brown hue, remove the skillet and let cool for only a few minutes. Carefully pour most of the butter into the wet mixture, leaving roughly a tablespoon in the skillet.
- Mix the wet ingredients again to fully incorporate the butter. Add the dry ingredients, mixing to form the batter.
- Carefully swirl the remaining butter in the skillet to coat the bottom and sides. Pour in the batter and spread it into an even layer.
- Bake the sourdough cornbread for 15 to 20 minutes. It should look set and golden at the edges, with the middle passing the toothpick test.
- Remove from oven and allow cool briefly before serving warm or at room temperature. Cornbread is best enjoyed the day it’s made. However, leftovers can be wrapped and stored at room temperature for a day, or freeze for longer storage.
OM NOM NOM!
Worldcon in Seattle!
If all is going according to plan (knock on wood), I’m arriving in Seattle today to begin my time at Worldcon. Check my social media for the latest.
Bready or Not: Super Easy Sourdough Discard Crackers
I’m continuing the sourdough theme, celebrating my character Mother in my book A House Between Sea and Sky out on October 1st. This is one of my very favorite sourdough discard recipes: Super Easy Sourdough Discard Crackers.
This is a five ingredient recipe. These crackers are what I make when I need to revive my starter, also named Mother, but don’t have time to make a loaf of bread or other more-involved recipe. I can make these crackers, feed my starter, and then stash her in the fridge again to idle for a week or two.
These crackers can be modified in myriad ways depending on the seasonings you use. The possibilities are endless. Penzey’s Justice seasoning is my very favorite, but I’ve also used BBQ seasoning and basic Italian herbs.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not: Super Easy Sourdough Discard Crackers
Equipment
- baking sheet
- parchment paper
- uneven spatula
- pizza wheel or other rolling cutter
Ingredients
- 1 cup sourdough discard (227 to 241 grams)
- 4 Tablespoons unsalted butter (half stick) melted
- 1/2 teaspoon to 3 teaspoons seasoning or seeds
- 1/2 teaspoon sea salt
- sesame seeds, poppy seeds, flaked sea salt or pretzel salt for topping
Instructions
- Preheat oven at 325 degrees. Place parchment paper on a baking pan.
- Combine the discard, butter, seasoning, and salt in a bowl. It will be sticky–beat well to make sure the melted butter is incorporated.
- Dump batter into the middle of the parchment. Use an uneven spatula to create an even, thin layer about 11×15 inches. Sprinkle on the desired topping.
- Bake crackers for 15 minutes. Remove pan from oven to use a pizza wheel or other device to form the bitesize cracker shapes. Don’t separate the pieces.
- Continue to bake for another 35 to 45 minutes. The crackers should not only be brown, but the very middle needs to be firm to the touch. If it is soft, bake a little longer, even if the edge pieces become a deeper brown.
- Remove from oven and let cool at least 15 minutes before breaking apart crackers. Store in a container at room temperature. They keep at least 3 days, but they are so tasty, they may not make it past one.
OM NOM NOM!
Bready or Not: Buttery Sourdough Biscuits
Sourdough bread is often an all-day or multi-day affair, but that’s not true of these Buttery Sourdough Biscuits. They’ll be done in well under an hour, and provide the perfect supper side for 2 to 3 people!
I modified this recipe from King Arthur Flour. I found that the biscuits were naturally very pale; the addition of milk on top helped.
These biscuits are so inherently buttery, you almost don’t need to add more butter. Almost.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not: Buttery Sourdough Biscuits
Equipment
- parchment paper
- biscuit cutter or empty jar
- pastry brush
Ingredients
- 1 cup all-purpose flour plus extra
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick) cold
- 1 cup sourdough discard (227g)
- milk to brush on top
Instructions
- Move the central oven rack up a level, closer to the top heating element. Preheat oven at 425 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking powder, and salt. Use a fork or fingers to work the butter into the mixture until it becomes crumbly. Add the starter, mixing until cohesive.
- Flour a section of counter or more parchment paper. Shape the dough into an evenly thick round about 6 inches across. Use a small biscuit cutter or the top of an empty jar to cut four rounds that just touch each other. Set those rounds on baking sheet, spaced out a few inches. Reshape dough scraps to cut out more biscuits, if need be, patting the last bit of dough into a mini biscuit.
- Pour a smidgen of milk into a saucer. Brush onto the tops of the biscuits.
- Bake biscuits for 20 to 25 minutes. They won’t brown much, but the milk on top would help them gain a golden tint.
- Remove from oven. Serve warm.
OM NOM NOM!
Worldcon Seattle next week!
I’m traveling to Seattle next week to attend Worldcon August 14 through 16th. My schedule is jam-packed, with loads of volunteering on Friday and then panels on Saturday. Find me early on while I still have cookies, and you can get a wrapped cookie AND a special “I ate Beth Cato’s cookies” badge ribbon. I’ll be wearing a black mask in crowds.
Follow me on social media for updates throughout the con! (The links are on the right side of this very page if you’re on the web version.)
Bready or Not: Fruit and Almond Crumble Bars
These Fruit and Almond Crumble Bars are SO GOOD, people. Fruity, almondy, chewy, crunchy, sweet. A lot of awesome adjectives.
These bars are cousins of the Dutch Letter Bars I recently shared. The amounts produced are quite different–note that this recipe calls for a 15×10 pan (aka a jelly roll pan). This is a recipe to feed a potluck, truly.
Use whatever fruit spread you want here. I went cheap and used a mixed berry variety I bought at Costco. Cherry would be a more traditional choice. I’d love to make these again using blueberry.
Modified from Better Homes & Gardens December 2023.
Bready or Not: Fruit and Almond Crumble Bars
Equipment
- 15x10x1-inch pan (jelly roll pan)
- aluminum foil
- nonstick spray or butter
- uneven spatula
Ingredients
Bars
- 1 1/4 cups unsalted butter softened
- 1 cup confectioners’ sugar
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 2/3 cups all-purpose flour
- 1 1/2 cups fruit preserves
- 7 or 8 ounces almond paste
- 1/2 cup chopped almonds
Glaze
- 2/3 cup confectioners’ sugar
- 1 teaspoon almond extract
- 1 Tablespoon water
Instructions
- Preheat oven at 325 degrees. Line a 15x10x1 pan with a large piece of aluminum foil. Add nonstick spray or butter to coat.
- In a large bowl, beat butter to soften. Add both sugars to thoroughly combine. Add both extracts. Beat in flour until just combined, scraping the bottom of the bowl a few times. Press dough evenly into the base of the pan. Bake until set, 20 to 25 minutes.
- Use an uneven spatula to spread fruit preserves over top. Crumble up the almond paste and sprinkle over top. Sprinkle on almond pieces.
- Bake for another 35 to 40 minutes, until both the almond paste and nuts have browned. Cool on a wire rack for a few hours, stashing in fridge to chill faster.
- Mix glaze, adding more sugar or water as needed to create a thick yet drizzable texture. Drizzle on glaze. Let set again, at least 30 minutes, or in fridge.
- Use foil to lift contents onto cutting board to slice up. Store in an airtight container in the fridge for up to 3 days. The bars can also be frozen fully prepared.
